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Double Fried Chicken

Double Fried Chicken

Course Main Course
Cuisine American
Keyword chicken, dinner, lunch,
Prep Time 10 minutes
Cook Time 20 minutes
Brine 15 minutes
Total Time 30 minutes
Servings 8
Author Sandra | Sandra's Easy Cooking


  • 1 3 4 lb. Chicken cut into 10 pieces, preferably organic
  • 1.5 cups Corn Starch
  • 2 Large egg
  • 2.5 cups All-purpose flour
  • 1/2 Tbsp. Corn Starch
  • 1 tsp Cayenne pepper or Chili Powder
  • 1/2 Tbsp. Salt
  • 1 tsp. Poultry seasoning
  • 1/2 tsp. Garlic powder
  • Oil for frying, read notes


  • 1 gallon Water
  • 1/2 cup Salt
  • 5 Garlic Cloves crushed
  • 1/2 Onion roughly chopped


  1. Wash and cut chicken into about 10 pieces, cut any fat or even skin if you prefer it. Fill a large pot of water and stir in salt, garlic, and scallions; mix so the salt can get dissolved. Place chicken in and cover. Let it brine for 15 minutes on the room temperature (If you plan to cook it later, do not let it brine over 15 minutes on the countertop, it should be placed in the fridge to brine because of the bacteria).
  2. Drain water through a colander, then, wash chicken just a bit with cold water. Use paper towel to pat dry chicken.
  3. Use three bowls or plates, in one corn starch, in the other one beaten eggs and in the third one flour (with corn starch, Cayenne pepper or Chili Powder, salt, garlic powder)

  4. Toss chicken to coat on all sides with corn starch, and place on one plate until ready for next step.
  5. If you have oil thermometer, heat oil to 300 to 325 degrees F, if you do not use little cube of white bread, then drop into the oil if it browns in a minute, then the oil is ready; Also choose a deep, or very heavy skillet to fry food if you do not have deep fryer (I used Wok, but it's up to you). Add oil to the cold pan, leaving a head-space, or space at the top of the pan, of at least 3-4 inches. This allows a safety margin when the oil bubbles up as the food is added.
  6. Now, dip coated with corn starch chicken into egg mixture, then in flour. Shake a bit to remove excess flour and drop carefully into hot oil.
  7. Cook chicken until golden and cooked about 70 percent through, 6 to 8 minutes. Remove the chicken to a wire cooling rack and continue with the remaining chicken
  8. To make it extra crispy you will drop the chicken again to fry. Second time heats up the oil to 365 degrees F. Carefully drop chicken again to fry and should take until chicken is completely dark golden brown, about 3 minutes per side and the internal temperature should be right around 180 degrees. Remove onto paper towels and serve immediately. It can be also placed in warmed up (200 degrees F) oven to keep chicken warm until ready to be served. The best if you place it on the cookie wire rack over a baking pan, then in the warm oven.

Recipe Notes

OILS for frying: Canola, refined (Neutral flavor, good all-purpose oil) Canola-olive oil blend (Convenient for cooks who like olive oil but want higher heat tolerance)

Almond, refined (Clean, neutral flavor and a high-heat wonder)

Grapeseed, refined (Clean, neutral taste. Emerald green color).

  • source: www.pccnaturalmarkets.com/

You can use this method and brine for chicken breast fillets or wings if you do not wish to make the whole chicken.

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